Recipe

Mustard-glazed Beef Short Ribs Recipe

	Gagagrits / All my dishes 10 months, 2 weeks ago This recipe is courtesy of Michael Lomonaco. He is the chef at Porter House. In New York City. This is the best short rib recipe I have ever made. Prep:20m Cook:180m Servings:4	Gagagrits
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Ingredients

6 pounds beef short ribs, on the bone, cut into 4 portions

Fine sea salt and freshly ground black pepper

1 Tbs olive oil

1 Tbs unsalted butter

1 large onion, peeled and chopped

2 carrots, peeled and chopped

1 celery stalk, chopped

1 jalapeno pepper, seeded and chopped (optional)

2 cloves garlic, peeled and crushed

1/4 cup tomato paste

1 cup red wine

3 cups low-sodium, beef broth

Bouquet garni; All tied in a cheesecloth

3 sprigs rosemary

3 sprigs thyme

3 sprigs oregano

1/2 cup Pommery mustard

1/2 cup honey

Directions

Preheat the oven to 350 F

Pour the oil into a wide, deep-sided saute' pan and heat it over medium-high heat. Season the short ribs with salt and pepper, add them to the pan, and brown them all over, approximately minutes per side. Transfer the ribs to a large casserole or roasting pan.

Add the onion, carrot, and celery to the saute' pan and cook for 5 minutes to lightly caramelize them. Add the jalapeno,garlic, tomato paste, wine, and broth to the pan. Bring the mixture to a rapid boil, then pour it over the ribs in the casserole. The liquid should not rise more than two-thirds up the side of the ribs, the ribs should not be entirely submerged. If you have extra liquid maybe your casserole is too small and the ribs are too lightly packed; try dividing the ribs and liquid among 2 casseroles.

Put the casserole in the oven, add the bouquet garni, and braise the ribs approximately 2 1/2 - 3 hours. pierce the ribs with the tines of a fork; if cooked enough, the fork will meet no resistance.

Remove the casserole from the oven and let rest for 5 to 10 minutes before transferring the ribs to plate or platter. Degrease the braising liquid, strain it, discard the solids, and reduce and reserve the juices for serving, The short ribs can be cooled, covered, and refrigerated for 1 to 3 days. Let come to room temperature before proceeding.

Prepare an outdoor grill with a drip pan to prevent-flare ups or preheat the oven to350 F

Combine the mustard and honey in a bowl and liberally brush over the ribs. Grill or cook the ribs in the oven for 10 minutes, turning often until the glaze is caramelized, dark and delicious. If grilling, brush on more glaze as the ribs cook.

Serve the ribs family-style, passing the reduced braising liquid alongside in a sauce boat.

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Comments

krumkake 10 months, 2 weeks ago said:
Oh what wonderful flavors - I can smell it now! Nice post, gaga...I love tender short ribs, and this will be the perfect recipe to try on them next. Thanks!

binky67 10 months, 2 weeks ago said:
Mmmmm, mmmmm, mmmmmm these sound delicious!

lacrenshaw 10 months, 2 weeks ago said:
Absolutely! Thanks! ^5, gaga,
Lorraine

crabhappychick 10 months, 2 weeks ago said:
Perfect recipe for this COLD weather! I'll be making these for Sunday dinner - printing it out right NOW! Thanks.

juels 10 months, 2 weeks ago said:
Very nice combo of spices and herbs here! This recipe cannot possibly be bad! Thanks for sharing this, sounds very tasty!

crabhappychick 10 months ago said:
I did make these last Sunday. YUMMY! Only difference was that instead of finishing them off on the grill, we did them in the oven. So there was all this SNOW on the deck....Mark has gotten to be such a wimp...so he'd have had to put on boots and gloves and a coat and hat....LOL. The oven was just fine! Will make 'em again!

lilliancooks 10 months ago said:
I love it when Chefs give up their recipes! I'm saving this one! I can almost taste this just by reading the recipe! Thank you Gagagrits and whoever posted this in the 'I Made It' group!

grumpybaker 8 months, 1 week ago said:
WOW! This looks like a winner to me, got to try it soon!

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